2 Tbsp coconut aminos (can sub with soy sauce but it will not be a paleo recipe then)

1 Tbsp coconut oil (for cooking chicken)

1 tsp dark sesame oil

½ tsp ground ginger powder

pinch of salt/pepper to taste

Instructions

Cook soaked wheat berries in a medium saucepan and bring to a low boil, cook for 1 hour adding a little water if it boils away. 30 minutes into cooking the wheat berries, start the rest of the recipe in the order below.

Preheat the oven to 350.

In a large bowl, whisk olive oil, sesame oil and coconut aminos. Remove 2 Tbsp of mixture and set aside to use at the end of the recipe.

Add kale and coconut flakes to olive oil mixture and combine so that the kale is covered. I used my hands and massaged the oil into everything.

Place kale/coconut now covered in olive oil mixture onto a baking sheet and bake for 10 minutes. Toss kale/coconut and cook for another 5 minutes.

While the kale is cooking, saute the chicken.

In a large saute pan, add chicken, 1 Tbsp of coconut oil, ground ginger and salt/pepper. Saute until chicken is slightly browned all over.

At this time, everything should close to being done all together, give or take a minute or two.

Once all of your ingredients are prepared (wheat berries, kale/coconut and chicken), combine everything into a big bowl and top with the 2 Tbsp of the olive oil mixture you reserved.

Toss everything and serve.

Store leftovers in a covered bowl in the fridge and reheat as needed. It reheats really good so it can be made ahead of time.

Recipe by at http://theorganicrabbit.com/chicken-kale-coconut-wheat-berry-salad-paleo/